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Tortellini bolognaise bake
Tortellini bolognaise bake
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Travel to Italy with a cozy oven-baked pasta dish.
Ingredients:
  • 500g extra lean beef mince
  • 700g btl passata (tomato pasta sauce)
  • 400g frozen mixed vegetables
  • 250ml (1 cup) chicken style liquid stock
  • Pinch of mixed dried herbs
  • Pinch of sugar
  • 625g pkt spinach & ricotta tortellini
  • 685ml (2 3/4 cups) milk
  • 60g butter, coarsely chopped
  • 50g (1/3 cup) plain flour
  • 140g (2 cups) fresh breadcrumbs (made from day-old crusty bread)
  • 105g (1 1/4 cups) coarsely grated cheddar
Instructions:
  • Preheat your oven to 200°C, then warm the oil in a large frying pan over medium heat. Sauté the onion and garlic, stirring occasionally, for about 7 minutes until the onion is softened.
  • Turn up the heat to high and add the minced meat. Sauté while breaking up any clumps with a wooden spoon for 5 minutes until the meat changes color. Add passata, veggies, stock, herbs, and sugar. Bring to a boil then lower the heat to medium and simmer for 15 minutes until it thickens slightly.
  • Cook the tortellini in a large saucepan of salted boiling water according to the instructions on the packet. Drain the cooked tortellini and transfer it to a large bowl.
  • In a small saucepan, gently warm the milk. In a medium saucepan over medium heat, melt the butter until foamy. Remove from heat and mix in the flour. Return to heat, stirring, for 1 minute until foamy. Gradually whisk in the warmed milk. Cook, stirring, for 4-5 minutes until the sauce thickens and boils. Boil for an additional minute, then season with salt and pepper. Toss the sauce with the tortellini.
  • Transfer the mince mixture into a large ovenproof dish. Add the tortellini mixture on top. Mix breadcrumbs and cheddar in a bowl, then sprinkle over the tortellini. Bake for 15-20 minutes until golden and heated through.

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